Description
A moist, tender cake layered with fluffy whipped cream frosting, artfully decorated with colorful piped flowers. This Korean-inspired bento cake brings bakery-level charm and flavor right to your kitchen in a compact, personal size — perfect for gifting or solo indulgence. Enjoy the creative decorating process and savor a delicate cake that feels special in every bite.
Ingredients
- 1 cup all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup whole milk
- 1 tsp pure vanilla extract
- 1 cup heavy cream
- 1 cup powdered sugar
- Gel food coloring (assorted colors)
- Optional edible decorations (flowers, pearls)
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 6-inch round cake pans.
- Sift together flour, baking powder, and salt.
- Cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then vanilla.
- Alternate adding flour mixture and milk, mixing until combined.
- Divide batter evenly into pans; bake 25-30 minutes.
- Cool cakes completely on wire racks.
- Whip heavy cream until soft peaks form; gradually add powdered sugar and whip until stiff.
- Tint frosting with gel food colors.
- Level cake tops and spread frosting between layers.
- Apply crumb coat, chill 15 minutes.
- Pipe floral designs with colored frosting; add decorations.
- Chill before serving.
Notes
- Ensure cakes are fully cooled before frosting.
- Use gel colors for vibrant frosting without thinning.
- Chill between frosting layers for neat decoration.
- Practice piping on parchment before decorating cake.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: Korean-inspired